Pasta E Fagioli

Bacon alert!

I know, I know, I make a whole lotta soup over here. But I'm so cold and soup feels so good when you're freezing all the time. This soup was so good. The flavor was amazing. Actually, I wouldn't call it a soup, it's more stew-like. If you want it more soupy then add more broth, I suppose.

Pasta E Fagioli
The America's Test Kitchen Family Cookbook

•4 slices bacon, chopped medium
•1 onion, chopped fine
•4 garlic cloves, minced
•2 zucchini, diced
•1 tablespoon minced fresh oregano, or 1 teaspoon dried
•1/4 teaspoon red pepper flakes
•1 28-ounce can diced tomatoes
•2 15.5-ounce cans cannellini beans, rinsed
•3 1/2 cups low-sodium chicken broth
•2 1/2 cups water
•Salt
•1 3/4 cups orzo
•1/3 cup minced fresh parsley
•Pepper
•1 cup Parmesean cheese, grated
•Extra virgin olive oil (for serving)

Cook the bacon in a large Dutch oven over medium heat until crisp, about 8 minutes.

Stir in the onion, zucchini, garlic, oregano, and red pepper flakes. Cook until the onion and zucchini are softened, about 7 minutes. Stir in the tomatoes with their juice, beans, broth, water, and 1 teaspoon salt. Bring to a simmer and cook for 10 minutes.

Stir in the pasta and cook until just slightly underdone.

Off the heat, stir in the parsley and season with salt and pepper to taste. Sprinkle individual bowls with grated Parmesan and a drizzle of olive oil before serving.

Makes 6 to 8 servings.